Maple Sausage Breakfast Quesadillas

Maple Sausage Breakfast Quesadillas

Quesadillas borrow a sweet note from North American breakfast tables in this handheld mash-up. Maple-kissed sausage and soft scrambled eggs tuck into sharp cheddar between crisp flour tortillas.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

  • 510 cal
  • 26g protein
  • 32g carbs
  • 32g fat
  • 2g fiber

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TrendingBreakfastQuesadillaSausageEggsKid-friendlyMake-aheadBritish

Ingredients

  • 8 oz breakfast sausage links or bulk sausage
  • 6 large eggs
  • 2 Tbsp whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 4 flour tortillas (8-inch)
  • 3 Tbsp, plus more for serving pure maple syrup
  • 2 Tbsp unsalted butter
  • 2 Tbsp chopped fresh chives

Instructions

  1. 1Cook the sausage in a large nonstick skillet over medium heat, breaking it into small crumbles with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer to a paper-towel-lined plate and wipe the skillet clean.
  2. 2In a bowl, whisk eggs, milk, salt, and pepper until uniform and slightly frothy.
  3. 3Melt butter in the same skillet over medium-low heat. Pour in the eggs and cook slowly, pushing curds from the edges toward the center with a spatula, until just set but still glossy and soft, about 3–4 minutes. Remove from heat.
  4. 4Lay tortillas flat. On one half of each tortilla, layer a quarter of the cheese, sausage crumbles, soft scrambled eggs, a drizzle of maple syrup (about 2 teaspoons), and a sprinkle of chives. Fold the empty half over to close.
  5. 5Wipe the skillet again and melt the remaining butter over medium heat. Place two quesadillas in the pan and cook 2–3 minutes per side, pressing gently with a spatula, until the tortillas are deep golden and crisp and the cheese is fully melted.
  6. 6Transfer to a cutting board and repeat with the remaining quesadillas, adding a tiny bit more butter if the pan looks dry.
  7. 7Let rest 1 minute so the filling sets, then cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.
  8. 8Serve hot with extra maple syrup on the side for dipping and any leftover chives scattered over the top.

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